Beef Noodle Casserole

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beef-casserole-recipe-picture

beef-casserole-recipe-picture-2

A combination of cheeses with sour cream give this casserole a unique combination of flavors. This is a simple and quick recipe so you can have supper on the table in less than an hour – making this a great recipe for after work, or school.

Beef Noodle Casserole
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1½ pounds lean ground beef
  • 1 small onion (finely chopped)
  • 16 ounces of tomato sauce
  • 8 ounces sour cream
  • 3 ounces cream cheese (cut into cubes and softened)
  • 1 teaspoon sugar
  • 1 teaspoon garlic salt
  • 12 ounces wide egg noodles
  • 1 cup shredded cheddar cheese
Instructions
  1. cook past according to package directions; drain
  2. while pasta is cooking in a large skillet over medium high heat cook burger and onion until burger is no longer pink inside; drain if necessary. Off heat and mix in the tomato sauce, sour cream, cream cheese, sugar, and garlic salt. Mix until thoroughly combined.
  3. Lightly spray a 13 x 9 casserole dish with cooking spray and spread half of the noodles over the bottom, and then layer half of the meat mixture over the noodles; repeat the process to finish.
  4. Cover with aluminum foil and bake for 30 minutes or until heated through. Remove the foil and sprinkle the cheddar cheese over the top, return casserole to oven uncovered and continue baking until cheese is melted.

 

Buffalo Chicken Mac and Cheese Recipe

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deli chicken mac and cheese recipe

deli chicken mac and cheese recipe picture 2

If you’re looking for a little bit of a different take on a Mac and Cheese give this recipe a try – the dominant flavor is definitely the Gorgonzola cheese, so you it with caution. This is a simple recipe that cooks on the stove top and utilizes deli chicken so it is fairly quick to prepare. To make preperation a little easier measure all ingredients into small containers so you have them ready to add as you prepare the cheese sauce.

This is a quick recipe so you can have supper on the table in less than an hour. Enjoy

Buffalo Chicken Mac and Cheese Recipe
 
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Author:
Recipe type: Main
Serves: 6-8
Ingredients
  • 1 whole rotisserie deli chicken
  • 16 ounces elbow macaroni
  • 6 tablespoons unsalted butter
  • 6 tablespoons all-purpose flour
  • 3 cups milk
  • ⅛ teaspoon black pepper
  • 2 cups shredded cheddar cheese
  • 2 cups shredded Monterey Jack cheese
  • ½ cup hot sauce
  • ½ cup crumbled Gorgonzola cheese
Instructions
  1. Bone chicken into bite size pieces. Cook pasta according to package directions; drain.
  2. In a large dutch oven over medium heat - melt the butter. Slowly whisk in the flour until a paste forms. Continue stirring and cooking until golden brown. Slowly whisk in the milk and cook stirring constantly until mixture is thickened about 5 minutes, and then add the pepper. Cook about 1 more minute, or until mixture is smooth. Reduce heat to low and stir in the Monterey Jack, and cheddar cheese; cook until melted.
  3. Mix in the hot sauce and then fold in the chicken, macaroni, and Gorgonzola cheese.
  4. Serve hot.

Adapted from Allrecipes.com

Greek Baked Ziti Recipe

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Greek Baked Ziti

I was looking for a casserole recipe that was a little different and I came across this Greek Baked Ziti Recipe. There is a little bit of prep time involved but it is well worth the effort. The recipe is layered with a creamy cheese sauce mixed into the Ziti at the bottom of the dish which gives this casserole a unique texture. The addition of the cinnamon make me a little nervous because I thought that seasoning may dominate the dish – but there is just enough so you just get a light hint of the cinnamon.

If you’re looking for a one dish meal that’s a little different give this one a try, it’s really good; my wife loved it! This is a large recipe and would be great for a pot luck, or graduation party dish.

Greek Baked Ziti Recipe
 
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Author:
Recipe type: Main
Cuisine: Greek
Serves: 6-8
Ingredients
  • 12 ounces ziti pasta
  • 1 small yellow onion (chopped)
  • 1 tablespoon olive oil
  • 2 garlic cloves (minced)
  • 1½ pounds lean ground beef
  • 2 cans tomato sauce (15 ounces each)
  • 1 tablespoon fresh lemon juice
  • 1½ teaspoons dried oregano
  • 1 teaspoon sugar
  • ½ teaspoon ground cinnamon
  • 1½ teaspoons kosher salt (divided)
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3 cups milk
  • 1 cup grated Parmesan cheese
  • ½ teaspoon freshly ground black pepper
  • Vegetable cooking spray
  • 1 package shredded mozzarella cheese (8 ounces – 2 cups)
  • ⅓ cup dry breadcrumbs
Instructions
  1. Preheat oven to 350F.
  2. Cook pasta according to package directions for firm; drain. (I like to sprinkle and mix in a little olive oil to keep the pasta from taking on a dry look while it’s sitting)
  3. In a large skillet over medium high heat cook onion until tender. Add the minced garlic and cook for an additional 30 seconds or until fragrant. Add the burger to the onion mixture and cook burger until no longer pink inside – stirring and breaking up the burger as you cook; drain any excess fat. Stir in the tomato sauce and lemon juice and then season with oregano, sugar, cinnamon, and one teaspoon of salt; cook until heated through. (About 2 minutes)
  4. In a large saucepan over low heat melt the butter, whisk in the flour and cook while stirring for 2 minutes. Gradually whisk in the milk – bring the mixture to a high simmer and cook until mixture has thickened and is bubbly. Stir in the Parmesan cheese and season with ½ teaspoon salt and pepper.
  5. Lightly spray a 9 x 13 casserole dish with cooking spray. Mix the cheese sauce into the Ziti and place the mixture over bottom of the casserole dish. Layer the meat mixture over the top of the Ziti and top with the mozzarella cheese, sprinkle the bread crumbs over the top, and bake for 20 to 25 minutes or until cheese is melted and casserole is hot and bubbly.
  6. Let casserole rest for 10 minutes before serving.

greek baked ziti 3

Adapted from MyRecipes

Creamy Penne Primavera with Ham

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Creamy penne primavera with ham recipe

If you looking for a really good dish for a graduation party or pot luck supper give this Creamy Penne Primavera with Ham a recipe a try. It has a really good combination of cheeses, is quick to prepare, and the dish is large enough to serve to a crowd. This recipe uses fresh broccoli and carrots, but I am sure you could substitute with frozen if you need to. This is a mildly seasoned recipe so you might want to salt and pepper the sauce to taste before mixing it into the penne.
Give this one a try – enjoy

Creamy Penne Primavera with Ham
 
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Author:
Recipe type: Main
Serves: 14 - 1 cup
Ingredients
  • 1 pound penne pasta
  • 3 cups broccoli florets
  • 3 carrots (peeled and diced)
  • ¼ cup unsalted butter
  • 4 cloves garlic (crushed and minced)
  • ¼ cup all-purpose flour
  • 2 cans chicken broth (14.5 ounces each)
  • 1 ½ cups Italian cheese blend
  • 4 ounces cream cheese (cut into cubes)
  • ¾ cup shredded Parmesan cheese
  • 1 package deli ham (7 – 8 ounces chopped)
Instructions
  1. Preheat oven to 375F.
  2. Cook pasta according to package direction for AL dente. 2 minutes before the pasta is done add the broccoli and carrots. Drain and set aside.
  3. In a large skillet or saute pan melt the butter over medium heat. Add the garlic and cook until fragrant, about 1 minute. Whisk in the flour and mix until smooth. Gradually add the broth stirring constantly, bring the mixture to a boil, and cook until thickened. Add the cream cheese, shredded Italian, and ¼ cup Parmesan. Stir and cook until cheese is melted. Stir the cheese sauce and ham into the penne and vegetable mixture.
  4. Pour the penne mixture into a 13 x 9 casserole dish lightly sprayed with cooking spray. Sprinkle the remaining Parmesan cheese on top and bake for 20 minutes or until bubbly.
  5. Serve hot.

 Adapted from Kraft

Chili Pasta Bake Recipe

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chili pasta bake recipe

My son was home for the weekend, and I had to work two 12 hour shifts, which did not leave me much time to cook. So he put together this Chili Pasta Bake Recipe which he later posted on his blog; blogchef.net. This recipe is simple and delicious and doesn’t take that long to prepare. It was so good I decided to put on last night’s super menu.
If you’re tight on time, and want a simple and good recipe that can be on the supper table in less than an hour, give this Chili Pasta Bake Recipe a try. Enjoy

Chili Pasta Bake Recipe
 
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Author:
Recipe type: Main
Cuisine: Mexican
Serves: 4-6
Ingredients
  • ½ tablespoon vegetable oil
  • 1 pound lean ground beef
  • 1 medium onion (finely chopped)
  • Salt and pepper
  • ½ pound medium shells
  • 15 ounces tomato sauce
  • 1 can diced tomatoes with green chilies (14.5 ounces)
  • 1 can black beans (15 ounce - drained and rinsed)
  • 1 ½ tablespoons chili powder
  • 2 teaspoons cumin
  • 3 dashes cayenne pepper or to taste
  • ¼ cup water
  • 2 cups shredded Mexican cheese blend
  • ½ cups sour cream
  • 4 tablespoons green onions (sliced)
Instructions
  1. Preheat oven to 350F.
  2. Cook pasta according to directions for al dente. Drain and rinse.
  3. While pasta is cooking place the chopped onion in a large skillet with the oil over medium high heat and cook until onion is translucent; about 3 minutes. Add the burger to the skillet, breaking it up with a spatula, and cook until burger is no longer pink inside; drain if needed.
  4. Add diced tomatoes with green chilies, beans, chili powder, cumin, cayenne, tomato sauce and water into the ground beef mixture, salt and pepper to taste; simmer for about 5 minutes. Add the mixture to the pasta and mix until well combined.
  5. Pour the mixture into a lightly greased 13 x 9 casserole dish. Spread the shredded cheese over the top and bake for about 30 minutes or until edges are bubbly and cheese is melted.
  6. Serve garnished with sour cream and chopped green onions.

 

Reduced Fat Baked Macaroni and Cheese Recipe

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low fat baked macaroni and xheese recipe

I really like Mac and Cheese, so when I saw this recipe for Reduced Fat Baked Macaroni and Cheese I decided to give it a try. I have tried some low fat recipes in the past and was not very satisfied with the results. Basically this recipe is lowering the fat content by using low fat cheese and milk.
If you like macaroni and cheese, and want to lower your fat intake a little bit, give this Reduced Fat Baked Macaroni and Cheese Recipe a try. It’s not quite the same; but is really good.

Reduced Fat Baked Macaroni and Cheese Recipe
 
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Author:
Recipe type: Main
Serves: 4-6
Ingredients
  • 1 pound of elbow macaroni
  • 3 cans 2 percent low fat evaporated milk
  • ¾ teaspoons dry mustard
  • ½ teaspoon garlic powder
  • Pinch cayenne pepper
  • 1 tablespoon cornstarch
  • 3 cups shredded 50 percent light cheddar cheese
  • 1 cup panko bread crumbs (toasted)
  • 1 tablespoon of unsalted butter (melted)
  • Salt and pepper
Instructions
  1. Cook macaroni according to package direction for al dente. Reserve ½ cup of the cooking water from the pasta – drain and rinse.
  2. Preheat oven to 350F.
  3. In the same kettle used to cook the pasta mix together the milk, mustard, garlic powder and cayenne pepper. Dissolve the cornstarch into ¼ cup of the pasta water until dissolved.
  4. Bring the milk mixture to a simmer and whisk in the cornstarch. Cook until mixture starts to thicken. Remove the mixture from the heat and stir in the cheese and macaroni. Stir in the rest of the pasta water to make the macaroni mixture kind of soupy. (I did not need the rest of the water)
  5. Place the macaroni and cheese in a 13x9 casserole dish. Toss the toasted Panko bread crumbs with the melted butter, salt and pepper to taste, and spread them over the top of the casserole.
  6. Bake for 20 minutes or until mixture is bubbly around the edges.

 

Smoked Sausage Macaroni and Cheese Recipe

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smoked macaroni and cheese

This Smoked Sausage Macaroni and Cheese Recipe makes a great side dish, or can be served as a standalone dish for dinner or supper. This is a basic recipe that doesn’t require a lot of prep or cooking time. Give this one a try; it’s really good.

Smoked Sausage Macaroni and Cheese Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • Bread Crumb Topping
  • 3 slices white sandwich bread for fresh bread crumbs. (Process torn slices of bread in a blender with the butter to make the bread crumb topping)
  • 2 tablespoons unsalted butter (cold), cut into 6 pieces
  • Pasta and Cheese sauce
  • 8 ounces elbow macaroni
  • 3 tablespoons unsalted butter
  • 1 small onion (finely chopped)
  • 3 tablespoons all-purpose flour
  • 8 ounces smoked sausage (cut lengthwise into quarters and then cut into ½ inch slices)
  • ¾ teaspoon powdered mustard
  • 2 ½ cups milk
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded sharp cheddar cheese
  • 2 teaspoons Honey Dijon mustard
  • ¼ teaspoon table salt or to taste
Instructions
  1. Cook pasta according to package directions; drain and set aside.
  2. cooking macaroni
  3. Preheat oven to 400F.
  4. Melt butter in a large kettle over medium high heat, and then add the onion and dry mustard. Cook until onion starts to brown; stirring as needed.
  5. cheese sauce for mac and cheese
  6. Gradually mix in the milk and bring the mixture to a boil, stirring constantly until mixture starts to thicken. Remove the mixture from the heat and stir in the cheeses, ¼ teaspoon salt, and Dijon mustard. Continue mixing until cheese is melted. Stir in the macaroni, and then fold in the smoked sausage.
  7. Lightly spray an 8 x 8 casserole dish with cooking spray, spoon in the macaroni and cheese, and then top with the bread crumb butter mixture.
  8. Bake for 15 to 20 minutes until casserole is heated through and bread crumbs are golden brown.
  9. Serve hot

smoked sausage mac and cheese recipe

Amish Potato Salad Recipe

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Amish Potato Salad Recipe

I am always looking for good side dishes to go with grilled food during the summer months, so when I saw this Amish Potato Salad Recipe I decided to give it a try. Most potato salad recipes I have prepared in the past called for the use of mayo, but this one did not. This is a simple recipe that doesn’t require a lot of ingredients. I prepared the recipe as written, but you might want to salt and pepper it to taste. The paprika in the picture was used for picture purposes only so I did not include it in the ingredients list.

If you want to try a potato salad that’s prepared a little different then a conventional potato salad recipe, give this Amish Potato Salad Recipe a try; enjoy.

Amish Potato Salad Recipe
 
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Author:
Recipe type: side dish
Serves: 4-6
Ingredients
  • 3 pound Yukon Gold potatoes (cubed into ¾ inch pieces)
  • ⅓ cup apple cider vinegar
  • ¼ cup sugar
  • 4 large eggs (hard boiled and peeled)
  • 2 tablespoons yellow mustard
  • ½ teaspoon celery seed
  • ¾ cup sour cream
  • 1 celery rib (finely chopped)
Instructions
  1. Hard boil the eggs and set them aside to cool.
  2. Place the potatoes in a large kettle. Cover the potatoes with water to about 1 inch over the top of the potatoes, and stir in 1 tablespoon of salt. Bring the potatoes to a boil, reduce heat to medium, and cook until potatoes are just tender.
  3. While potatoes are cooking in a small bowl mix together the vinegar and sugar. Place the mixture in the microwave and cook for about 30 seconds or until the sugar is dissolved. (You can also do this on the stove top) pour the mixture into a food processor or blender and add 1 egg yolk, (reserve the egg white) ½ teaspoon salt, mustard, celery seeds, and process until smooth. Place the mixture into a medium size bowl.
  4. Drain the potatoes and place them in a large bowl. Drizzle 2 tablespoons of the dressing mixture over the top and gently toss them to mix in the dressing. Place the potatoes in the refrigerator to cool. Cool for at least 30 minutes stirring 1 more time during the cooling process to distribute the dressing.
  5. Mix the sour cream into the rest of the dressing. Add the rest of the eggs, and reserved egg white into the mixture and then using a potato masher - mash until eggs are in small pieces.
  6. Gently toss the dressing and celery into the potatoes, salt and pepper to taste, cover and refrigerate until cold.

Adapted from Cooks Country Magazine

Chili and Meatballs Casserole Recipe

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chili and meatballs casserole recipe

 This winter has been so cold and just does not want to give up, so I decided to put chili on tonights supper menu to help warm things up a bit.

This is not your ordinary chili recipe; the meatballs make it very unique. This recipe is very strong on the use of wine. I used my homemade wild cherry wine in this recipe and it was very good, but I am sure any good quality red wine would work out real well. I you don’t like using alcohol in your recipes I think beef broth would make a good substitution for the wine. This Chili and Meatballs Casserole is a simple recipe, but it does require a lot of cooking time, so be sure to get it started early.

I you like chili, give this Chili and Meatballs Casserole Recipe a try; it’s really good.

Chili and Meatballs Casserole Recipe
 
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Author:
Recipe type: Main
Cuisine: Mexican
Serves: 6-8
Ingredients
  • Meatballs
  • 1 pound lean ground beef
  • 1 pound lean ground pork
  • ¼ cup traditional dry bread crumbs
  • 2 cloves garlic (crushed and minced)
  • ¼ teaspoon pepper
  • 2 eggs (lightly beaten)
  • ½ cup milk
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ cup fresh parsley (chopped)
  • 2 tablespoons grated Parmesan cheese
  • 2 teaspoons salt
  • 2 tablespoons cooking oil
  • Chili
  • 1 cup medium onion (finely chopped)
  • 4 cloves garlic (crushed and minced)
  • 1 can diced tomatoes (16 ounces un-drained)
  • 1 can tomato sauce (8 ounces)
  • 2 tablespoons chili powder
  • 2 teaspoons salt
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1½ tablespoons all-purpose flour
  • 1 cup red wine
  • ¼ cup water
  • 2 cans kidney beans (16 ounces each - drained and rinsed)
Instructions
  1. Preheat oven to 350F.
  2. In a large bowl combine all the ingredients for the meatballs, except for the cooking oil, using your hands mix until thoroughly combined. Form the meat mixture into 24 meatballs about 1½ inches each. Heat the cooking oil in a large skillet over medium high heat and brown the meatballs thoroughly. Remove the meatballs to a 13 x 9 casserole dish (3.7 quart) lightly sprayed with cooking spray.
  3. browned meatballs
  4. making chili
  5. To make the chili sauce using the same skillet discard all the oil except for 2 tablespoons. Heat the skillet over medium high heat and cook the onions and garlic until the onion becomes translucent – about 5 minutes. Add the tomatoes, tomato sauce, ¼ cup water, and then season with the chili powder, salt, oregano, and basil. Bring the mixture to a boil stirring to remove any dripping from the bottom, and then pour it over the top of the meatballs in the casserole dish. Cover with aluminum foil and bake for 1 hour.
  6. making chili and meatball casserole
  7. Mix the wine and flour together until the flour is smooth. Stir the wine mixture and kidney beans into the chili casserole. Cover and bake for an additional 20 minutes.
  8. Serve Hot

Ranch Pasta Cold Salad Recipe

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Ranch Pasta Cold Salad Recipe

With Labor Day coming up there’s a good chance you will need a side dish, especially if you are firing up the grill. This Ranch Pasta Cold Salad Recipe will go great with almost any main dish you decide to create. The Ranch dressing mix gives this recipe a unique, creamy texture. I followed the recipe as written but I think you could successfully add or subtract any of the vegetables according to your liking. This is a good size recipe and will serve 4-6 easily as a side dish-if you’re planning a party, or attending pot luck, just increase the amount as needed.

If your cooking out this Labor Day weekend give this Ranch Pasta Cold Salad Recipe a try; it’s really good.

 

Ingredients
1 (12 ounce) packages uncooked Rainbow rotini pasta
10 slices bacon (cooked and crumbled into bits)
1 cup mayonnaise
1 ( 1 ounce) packet dry ranch dressing mix
¼ teaspoon garlic powder
½ cup milk
1 large tomato (diced)
1 (3 ounce) can sliced black olives (drained)
1 cup sharp shredded cheddar cheese

salt and pepper (to taste)

Directions

1. Cook pasta to package directions for al dente, drain and rinse with cold water. Set aside.

rainbow pasta

2. In a medium bowl combine the mayonnaise, ranch dressing mix, and garlic powder. Whisk in milk until smooth.

ranch dressing mix

3. In a large bowl add rotini pasta, crumbled bacon, tomato, black olives, and cheese.

4. Mix in the dressing mix.

cold salad mix Ranch Pasta Cold Salad

Salt and pepper to taste- chill in the refrigerator for at least one hour- if you have the time, a few hours is even better, giving the seasonings more time to blend.